Fresh chicken curry

Ingredients:

• 500g (1 lb) chicken thighs, cut into bite-sized pieces (bone-in or boneless)

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1-inch piece of fresh ginger, grated

• 2 large tomatoes, chopped (or 1/2 cup canned tomatoes)

• 1 cup coconut milk (optional for a creamier curry)

• 1/2 cup water or chicken broth

• Fresh coriander (cilantro) for garnish

• Salt and pepper, to taste

• Lemon wedges (optional)

Spice Mix:

• 1 tsp turmeric powder

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1 tsp garam masala

• 1/2 tsp chili powder (adjust to taste)

• 1/2 tsp ground black pepper

• 1 cinnamon stick (optional)

• 4-5 cardamom pods (optional)

Instructions:

1. Heat the oil: In a large pot or skillet, heat the vegetable oil over medium heat. Add the cumin seeds and cinnamon stick (if using) and let them sizzle for 30 seconds to release their aroma.

2. Sauté the onions: Add the finely chopped onions and cook for 5-7 minutes, stirring occasionally, until they become golden brown.

3. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

4. Add tomatoes and spices: Add the chopped tomatoes and cook until they break down and become a thick sauce (about 5 minutes). Mix in the turmeric, coriander powder, chili powder, garam masala, and cardamom pods. Let the spices cook for another 2-3 minutes.

5. Cook the chicken: Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.

6. Add liquid: Pour in the coconut milk (if using) and water or chicken broth. Stir everything together, bring to a simmer, then lower the heat and cover the pot.

7. Simmer: Let the curry simmer for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking, and add more water or broth if the sauce gets too thick.

8. Season and serve: Taste the curry and adjust salt and pepper to your liking. Remove from heat and garnish with fresh coriander. Serve with steamed basmati rice or naan bread, and a wedge of lemon for a fresh squeeze of acidity.

This curry is rich in flavor and can be adapted by adding vegetables like potatoes, spinach, or peas. Enjoy!